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Antimicrobial coating with organic acids and essential oil for the enhancement of safety and shelf life of grape tomatoes.
Int J Food Microbiol. 2022 Oct 02; 378:109827.IJ

Abstract

This study investigated the antimicrobial efficacy of two coatings against populations of nalidixic acid-resistant Salmonella, Listeria monocytogenes and native microorganisms on whole grape tomatoes. Tomatoes were surface-coated in two chitosan-acid coating solutions. Solution 1 (Chitosan) consisted of 1 % chitosan and 2 % acetic, lactic and levulinic acids. Solution 2 (Chitosan+AIT) consisted of Solution 1 plus 2 % allyl isothiocyanate (AIT). After the treatments, tomatoes were placed in PET containers and stored at 10 °C for 21 days. Chitosan and Chitosan+AIT treatments reduced Salmonella populations from 3.65 to 1.28 and <0.70 log CFU/tomato on day 1, respectively. Both treatments reduced Salmonella populations to undetectable levels (<0.70 log CFU/tomato) from Day 2 through Day 21. Similarly, Chitosan+AIT treatments caused a greater reduction in Listeria populations than Chitosan treatment on day 1, but there were no significant differences between the two treatments after day 2. Chitosan and Chitosan+AIT reduced native bacteria populations to an undetectable level after 2 days and reduced the population of native yeasts & molds to an undetectable level after 1 day. The presence of mold was only observed on control sample after 21 days. Quality analyses showed that samples which were subject to coating treatment maintained their texture and color for 21 days at 10 °C with less water loss compared to the controls. This study suggests that chitosan-acid coating is applicable for extending the shelf-life and enhancing the safety of grape tomatoes.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Jin TZ
Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, United States. Electronic address: tony.jin@usda.gov.
Fan X
Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, United States.
Mukhopadhyay S
Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, United States.

MeSH

AcidsAnti-Bacterial AgentsAnti-Infective AgentsChitosanColony Count, MicrobialFood MicrobiologyFood PreservationSolanum lycopersicumOils, VolatileSalmonellaVitis

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35816957

Citation

Jin, Tony Z., et al. "Antimicrobial Coating With Organic Acids and Essential Oil for the Enhancement of Safety and Shelf Life of Grape Tomatoes." International Journal of Food Microbiology, vol. 378, 2022, p. 109827.
Jin TZ, Fan X, Mukhopadhyay S. Antimicrobial coating with organic acids and essential oil for the enhancement of safety and shelf life of grape tomatoes. Int J Food Microbiol. 2022;378:109827.
Jin, T. Z., Fan, X., & Mukhopadhyay, S. (2022). Antimicrobial coating with organic acids and essential oil for the enhancement of safety and shelf life of grape tomatoes. International Journal of Food Microbiology, 378, 109827. https://doi.org/10.1016/j.ijfoodmicro.2022.109827
Jin TZ, Fan X, Mukhopadhyay S. Antimicrobial Coating With Organic Acids and Essential Oil for the Enhancement of Safety and Shelf Life of Grape Tomatoes. Int J Food Microbiol. 2022 Oct 2;378:109827. PubMed PMID: 35816957.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antimicrobial coating with organic acids and essential oil for the enhancement of safety and shelf life of grape tomatoes. AU - Jin,Tony Z, AU - Fan,Xuetong, AU - Mukhopadhyay,Sudarsan, Y1 - 2022/07/06/ PY - 2022/05/16/received PY - 2022/06/28/revised PY - 2022/07/01/accepted PY - 2022/7/12/pubmed PY - 2022/8/18/medline PY - 2022/7/11/entrez KW - Acid KW - Chitosan KW - Coating KW - Essential oil KW - Safety KW - Shelf life KW - Tomato SP - 109827 EP - 109827 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 378 N2 - This study investigated the antimicrobial efficacy of two coatings against populations of nalidixic acid-resistant Salmonella, Listeria monocytogenes and native microorganisms on whole grape tomatoes. Tomatoes were surface-coated in two chitosan-acid coating solutions. Solution 1 (Chitosan) consisted of 1 % chitosan and 2 % acetic, lactic and levulinic acids. Solution 2 (Chitosan+AIT) consisted of Solution 1 plus 2 % allyl isothiocyanate (AIT). After the treatments, tomatoes were placed in PET containers and stored at 10 °C for 21 days. Chitosan and Chitosan+AIT treatments reduced Salmonella populations from 3.65 to 1.28 and <0.70 log CFU/tomato on day 1, respectively. Both treatments reduced Salmonella populations to undetectable levels (<0.70 log CFU/tomato) from Day 2 through Day 21. Similarly, Chitosan+AIT treatments caused a greater reduction in Listeria populations than Chitosan treatment on day 1, but there were no significant differences between the two treatments after day 2. Chitosan and Chitosan+AIT reduced native bacteria populations to an undetectable level after 2 days and reduced the population of native yeasts & molds to an undetectable level after 1 day. The presence of mold was only observed on control sample after 21 days. Quality analyses showed that samples which were subject to coating treatment maintained their texture and color for 21 days at 10 °C with less water loss compared to the controls. This study suggests that chitosan-acid coating is applicable for extending the shelf-life and enhancing the safety of grape tomatoes. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/35816957/Antimicrobial_coating_with_organic_acids_and_essential_oil_for_the_enhancement_of_safety_and_shelf_life_of_grape_tomatoes_ DB - PRIME DP - Unbound Medicine ER -